Canadian Bacon or not

Keeping the chorizo thread on topic, I figured I'd move the bacon subthread here. The "Canadian Bacon" Americans know about is not what we usually eat for breakfast. We call that peameal bacon or backbacon. Here's a definition: In the United States, “Canadian bacon” is a salted and cured meat much like conventional bacon. In much of Canada and Great Britain, however, “Canadian bacon” is an entirely different food, cured and treated in a different way before sale. In flavor, appearance, and texture, Canadian bacon is closer to ham than it is to bacon. Link with photo


And here's peameal bacon:

That's what I call yummy stuff, but that ain't the sliced breakfast bacon, maple smoked, that rules north of the 49th parallel.

Looks like chuletas ahumadas with out the bone to me.

Similar, but much pinker and saltier. It is the loin, slow-cured and dried in cornmeal. And tastes a whole lot better than the chuletas ahumadas I've had around here, but that may just be my shopping practices.

I could have invented this: